SERVES 4-6
-175g/6oz/1|2 cups plain (all purpose), flour, sifted;
-pinch of salt;
-45ml/3tbsp unrefined caster (superfine) sugar of rapadura;
-115g/4oz/1|2 cup unsalted (sweet) butter or non-hydrigenated mrgarine;
-2 eggs, plus 2 egg yolks;
-350g/12oz ripe plums;
-300ml/1|2 pint/ 1|4 cups milk or soya milk;
-few drops of vanilla extract;
-toasted flaked (sliced) almonds and sifted unrefined icing (confectioners) sugar, to decorate.
1. Combine the flour, salt, 15ml/1tbsp of the sugar, the butter and one egg in a food processor. Tip the mixture on to a clean, lightly floured surface and bring together in a ball. Wrap in clean film (platic wrap) and chill for 10 minutes.
2. Flour a deep 18cm/7in square or 20cm/8in round loose-bottomed flan tin (pan). Roll out the pastry to line the tin. Chill for another 10-20 minutes.
3. Heat the oven to 200 C/350F/ Gas 6. Line pastry case with baking parchment, fill with baking beans and bake for 15 minutes. Remove the paper and beans, reduce to 180C/350F/Gas 4 and bake for 5-10 minutes until dry.
4. Halve and stone the plums, and arrange in the pastry case. Whisk together the remaining egg and yolks, sugar, milk and vanilla extract and pour over the fruit.
5. Return the tart to the oven and bake for 25-30 minutes, or untilthe custard is just firm to the touch. Remove from the oven and allow to cool. Sprinkle with flacked almonds and dredge with icing sugar before serving.
Nutritional info per portion: Energy 396 kcal/1625 kj; Protein 5.5g; Carbohydrate 37.2g of which sugar 18.2g, Fat 25.2g of which saturate 14.7g, Cholesterol 155mg, Calcium 74mg, Fibre 1.7g, Sodium 104mg.